The satiating effect of whey proteins depends upon their unique amino acid composition because there is no difference when comparing whey proteins or a mix of amino acids mimicking the amino acid composition of whey proteins. The specific amino acids underlying the satiating effect of whey proteins have not been investigated to date. Aims and Metho...

Maltodextrins (MD) are frequently used as processing aids in tomato drying. The aim of this study was to investigate the effect of the addition of MD on the stability of lycopene and chlorogenic acid, which are the main lipophilic and hydrophilic antioxidants in processed tomato, respectively. Tomato powder added with 10% MD (dextrose equivalents, ...

Introduction: Proteins, particularly whey proteins, represent the most satiating macronutrient in animals and humans. A dietetic regimen based on proteins enriched preload before eating might be a strategy to counteract obesity. Aims and Methods: The aim of the present study was to evaluate the effects of an isocaloric drink containing whey protein...

The aim of this study was to develop benzydamine hydrochloride-loaded orodispersible films using the modification of a solvent casting method. An innovative approach was developed when the drying process of a small-scale production was used based on a heated inert base for casting the film. During this process, two types of film-forming maltodextri...

Maltodextrin (MX) is an ingredient in high demand in the food industry, mainly for its useful physical properties which depend on the dextrose equivalent (DE). The DE has however been shown to be an inaccurate parameter for predicting the performance of the MXs in technological applications, hence commercial MXs were characterized by mass spectrome...

The sense of taste is essential for identifying potential nutrients and poisons. Accordingly, specialized taste receptor cells are activated by food-derived chemicals. Because of its importance in the human diet, oral detection of starch, or its degradation products, would presumably be highly beneficial. Yet, it has long been assumed that simple s...

Oligosaccharides and polysaccharides are frequently found in complex matrices such as food products, foodstuffs, cosmetics or pharmaceutical preparations. Prior sugar analysis, such samples require selective extraction and/or purification. Two methods are proposed and compared using test mixtures such as maltodextrins and commercial sugar syrup. Pr...